I haven’t posted a Recipe in quite awhile, but lately, I’ve been having to come up with meals that are easy for me to fix with disabled arms. This is one of them.
I can’t lift pans off the stove, and I had to get My Cowboy to do the stirring, but I was able to put together all the ingredients and throw them in while he stirred!
To make the rice, I have a rice maker, and I love it. You just throw everything in it, turn it on, and walk away, coming back to perfect rice every time.
For this recipe, I make twice as much rice as I need, and I cook the entire pound of ground beef all at once. Then I divide them in half, and put half away for the next day. That way this recipe feeds the two of us twice, yet I can stir fry it fresh each day. If you have a large family, you can use it all at once, and have a larger batch.
So here we go . . .
Beef Stir Fry
1 pound ground beef
6 cups cooked brown rice (2 – 2 1/2 cups uncooked)
1 16-oz. bag shredded cabbage (I use the tri-color cole slaw mix)
6 green onions
3 cloves garlic, minced
4-6 tablespoons soy sauce (or to taste)
Sesame oil
Crushed red pepper flakes
Cook the rice ahead of time and have it ready. If you’re making the Entire Recipe, you will use it all — if you’re dividing it, like I do, put half away for the next time.
In a large skillet or big pot, brown the ground beef; remove it from the skillet and drain. If you’re making the entire recipe, you will use it all — if you’re dividing it, put half away for the next time.
Again, if you’re making the entire recipe, you’ll slice all the green onions at once. If you’re dividing, only slice 3 of them, and save the other three for the next time.
Add a tablespoon of sesame oil to the skillet or pot, and throw in the green onions. Sauté them for a bit, and then add the garlic (either all of it or half of it, accordingly). I use the minced garlic that comes in a jar to make things easier. We use a lot of garlic around here, and a big jar never lasts very long!
Stir fry the onions and garlic for just a bit, and then add the cabbage (either half the bag or all of the bag, accordingly). Once the cabbage is mostly tender, add the rice.
Add 4 tablespoons of soy sauce. If you’re making the entire recipe, you may want more than that, so add to taste. I use the low-sodium soy sauce, since My Cowboy is a heart patient.
Stir in the ground beef, and sprinkle on red pepper flakes to taste.
Stir until the cabbage is done, then remove from heat and serve.
If you’ve divided all your ingredients, it’s even quicker to make this on the second day, because you have everything already ready and can just dump it all in!
And not only is this really tasty, it’s also really healthy for you! Any time I can get My Cowboy to eat something healthy, it’s a win around here!
Since my arms are disabled, I’ve also been using my crockpot a lot, since you can add everything and walk away, coming back to a ready-to-eat meal. I have a griddle, but I’m not using it during this time, since it’s difficult to wash, and I can’t do it. One-pot/one-pan meals are pretty handy, since I don’t have a dishwasher, and washing dishes is also a trial right now.
And even if your arms aren’t disabled, aren’t quick and easy recipes always a welcome thing?? Especially when the weather is super hot.
I’ll be back in a couple days to share a recipe for a sweet treat we’ve been enjoying this summer that is also super easy for me to make with my T-Rex arms! Stay tuned.
